Instant sauerkraut - 10 recipes for crispy and juicy sauerkraut in jars

Sauerkraut has long occupied first place among winter preparations. It is necessary for residents of the middle zone and the north, especially during the transition from winter to spring, as it contains a huge amount of vitamins (B, A, PP, E, C), important microelements (iodine, phosphorus, calcium, potassium, magnesium and others), lactic acid bacteria, which improve intestinal function, as well as fiber. Sauerkraut with vinegar is easy and quick to prepare. It can act as a ready-made salad, filling for pies, and also complement many complex dishes.

You can make a juicy and crispy fermented snack literally in a day or even in a few hours. This method is suitable for any variety of this vegetable, including red cabbage, which is difficult to ferment in the traditional way. Each type has a special taste, so instant sauerkraut with vinegar is definitely worth a try.

Classic instant sauerkraut in a 3 liter jar

A popular way to ferment cabbage is with a quick recipe. You don’t have to wait long for the product to be ready; after a day you can already put the cold treat on the dining table.

Cooking time: 24 hours

Servings – 3 l.

Ingredients:

White cabbage – 3 kg.
Carrots – 1 pc.
Salt – 60 gr.
Sugar – 1.5 tbsp.

Cooking process:

1. Prepare cabbage and carrots. Vegetables must be cleaned of any contamination.

2. Next, cut the products into thin strips. You can use a knife and grater for this. Leave a couple of cabbage leaves whole.

3. Stir the fine vegetable mass with salt and sugar. Knead the mixture with your hands until liquid appears.

4. Place the prepared product tightly in a three-liter jar. Cover the contents with a cabbage leaf. We keep the container for one day in a warm place. You can place a pan or a large plate under it.

5. After 24 hours, the cabbage will be ready. You can try it or store it!

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Preparation for the winter

The dish can be stored in the refrigerator for several months. Cabbage straws remain crispy and do not sour.

A jar of water is used as oppression

Ingredients:

water - 1 l;
vinegar (9%) - 1 glass (0.2 kg);
sugar (finely ground, white) - 1 cup (0.2 kg);
salt - 45 g;
bay leaf - optional;
allspice and peas - at your discretion;
cilantro (whole peas) - to taste;
cloves - optional;
carrots - 0.3 kg;
cabbage (late, large head) - 1 pc.

Cooking instructions:

Chop the cabbage.
Grate carrots with long shavings.
Add spices and knead the mixture with your hands.
Fill a large jar with cabbage and fill it with brine.
For the brine: mix water, salt, sugar.
Boil the liquid.
Pour vinegar into it and boil again.
Immediately pour boiling water over the cabbage.
The cabbage is salted under pressure for 24 hours at room temperature.
The snack is stored in the refrigerator.

Calorie content: per 100 g of product - 51 cal.

Quick sauerkraut in a jar per day without vinegar

Appetizing sauerkraut will complement your dinner table and delight your loved ones with its bright, juicy taste. To ensure that the product does not leave anyone indifferent, prepare it according to a quick daily recipe without adding vinegar.

Cooking time: 24 hours

Servings – 1 l.

Ingredients:

White cabbage – 1 kg.
Carrots – 1 pc.
Salt – 1 tbsp.
Sugar – 1 pinch.
Cumin – 0.5 tsp.

Cooking process:

1. Wash the cabbage and cut it into thin strips. Peel the carrots and pass through a grater.

2. Next, put the products in a common bowl, sprinkle them with salt and sugar. Stir thoroughly for a few minutes until the juice comes out.

3. Next, add cumin and stir the contents again.

4. Place the workpiece tightly in the jar and leave it for a day in a warm place. Periodically pierce the contents with a spatula or knife to allow air to get inside.

5. In a day, sauerkraut without vinegar will be ready. The product can be sampled or stored for further storage.

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Quick recipe

This quick recipe for sauerkraut with vinegar is reminiscent of Korean vegetable snacks. It turns out spicy and crispy.

Ingredients:

water (fresh) - 0.5 l;
salt (coarse grind) - 20 g;
sugar (white, sand) - 0.1 kg;
vinegar (9%) - 180 ml;
garlic (medium clove) - 4 pcs.;
large carrots - 3 fruits;
cabbage (strong, white) - 1 kg.

Cooking instructions:

Cut off the top leaves and remove the core.
Chop the leaves into strips.
Grate the carrots using a long shaving grater.
Crush the garlic.
Mix vegetables.
Boil the water.
Pour vinegar and oil into boiling water.
Add salt and sugar.
Stir the filling and boil.
Pour the hot liquid into the cabbage.
Cover the workpiece with a flat large plate and place pressure.
Leave to salt in the room for 3 hours.

Calorie content: per 100 g of product - 20 cal.

Do you sauerkraut with vinegar?

Not really

Sweet and sour pickles are a traditional dish. Prepare pickled cabbage with vinegar and sugar for the table.

Instant sauerkraut with vinegar

Rich sauerkraut with a slight sourness is what you need for hearty homemade lunches. It’s not at all difficult to prepare such a treat yourself. For this, use a quick and proven recipe by many housewives.

Cooking time: 24 hours

Servings – 2 l.

Ingredients:

White cabbage – 3 kg.
Carrots – 1 pc.
Salt – 3 tbsp.
Sugar – 2 tbsp.
Vinegar 9% – 200 ml.
Water – 4 tbsp.

Cooking process:

1. Rinse the head of cabbage under water, then finely chop it with a knife.

2. Grate the carrots and add the resulting mixture to the cabbage. Stir the mixture, pressing it with your hands to release the juice.

3. Heat water in a saucepan and add sugar and salt into it. Cook until the dry ingredients are completely dissolved. Next add vinegar.

4. Place the vegetables in a glass jar and pour in the slightly cooled marinade with vinegar. We leave the workpiece for one day without a lid.

5. After a day, juicy sauerkraut is ready to eat. You can also close it with a lid and store it in a cool room.

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Storage Features

The shelf life of sauerkraut directly depends not only on the conditions, but also on the storage methods:

in wooden barrels this product can be stored for more than 6-7 months, subject to temperature conditions of -1...+3°C;
in enamel containers, at temperatures +8...+10°C, fermented vegetables can retain their taste for no more than 5 days;
cabbage can be stored in glass containers for about 2 weeks at a temperature of -1...+4°C;
in a polymer film, the pickling is stored for about 4 days if the temperature is kept at +4°C.

Did you know? White cabbage is 90% water.

To increase shelf life, you should know a few basic rules:

sauerkraut can be frozen if necessary, but it must be defrosted in small portions, “at a time,” because after a short period of time it will lose all its beneficial properties;
To preserve the taste and initial level of vitamin C, it is best to store the pickling in its own brine;
The storage period increases significantly when adding cranberries or when mixing the top layer of vegetables with 2 tbsp. l. Sahara;
in case of mold formation, the product should not be thrown away - the top layer of pickling is removed, and the rest of the cabbage is mixed with mustard powder, which acts as an antiseptic;
When preparing containers for fermentation, it is recommended to put a branch of honeysuckle or dill, then fill the container with boiling water and close the lid - this method allows you to destroy pathogenic microflora and significantly increase the shelf life of the product.

There are many variations and methods for preparing sauerkraut. Focusing on your taste preferences, you can consume this healthy and healing product all winter, which will help replenish all the necessary vitamins and microelements that are so necessary for the body of both an adult and a child, especially in the cold season.

Instant Crispy Cabbage with Beetroot

One of the brightest and incredibly tasty ideas for preparing it at home is sauerkraut with beets. The recipe has a quick cooking process, which will save your time.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings – 3 l.

Ingredients:

White cabbage – 2 kg.
Beets – 1 pc.
Garlic – 0.5 pcs.
Water – 4 tbsp.
Salt – 3 tbsp.
Sugar – 3 tbsp.
Bay leaf – 1 pc.
Black peppercorns – 10 pcs.
Vinegar 9% – 120 ml.

Cooking process:

1. Remove the top leaves from the head of cabbage and carefully remove the stalk.

2. Next, cut the vegetable into small pieces.

3. Peel the beets and grate them. Cut the garlic cloves into thin slices.

4. Mix the prepared products together.

5. Heat water in a saucepan and add salt, sugar, black peppercorns and bay leaves. Cook the brine until the dry ingredients are dissolved, add vinegar at the end, turn off the heat and let the brine cool.

6. Place the vegetable mixture tightly in a large jar. Fill the contents with cooled brine up to the neck.

7. Close the workpiece with a nylon lid and store it in a cool place.

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With the addition of beets and vinegar

The cabbage turns out bright burgundy, juicy, and very crispy. It can be stored under the lid for several months.

Thanks to beets, the vegetable turns pink or red

Ingredients:

water (drinking, fresh) - 1 l;
vinegar (any type) - half a glass (0.1 l);
bay leaf (whole) - to taste;
black peppercorns - to taste;
vegetable oil (amount per 1 jar) - 20 ml;
table salt - 55 g;
sugar - 130 g;
head of garlic - 1 pc.;
large carrots - 1 fruit;
beets (late, large) - 1 fruit;
cabbage - 3 kg.

Cooking instructions:

Trim the top leaves from the cabbage heads.
Cut the head of cabbage in half. Divide the resulting parts into 6 more plates.
Wash the beets, peel them, cut into medium slices.
Wash and chop the carrots as desired.
Chop the garlic into thin slices. Don't use a press: the flavor of crushed garlic doesn't go well with the vegetables in this dish.
Mix the ingredients and put them in jars.
Prepare the marinade: mix water with spices, salt, sugar.
Cook the filling for 6 minutes, add vinegar.
Pour this liquid into jars with vegetables and close the lids.
Wrap the containers in a blanket. Leave to cool.
If you ferment in this way, the snack will be ready in 2 days.

Calorie content: per 100 g of product: 20 cal.

Author's note

Agapov Vladislav

For pickling, use tough late cabbage. During fermentation, young heads of cabbage become loose and soft. Limp, overdried cabbage will turn out tasteless: it’s better to stew it.

Petrovsky cabbage recipe:

Instant cabbage with vinegar, sugar and carrots

You can ferment cabbage quickly and tasty at home. Take note of a simple recipe with carrots, sugar and vinegar. The finished product will delight you with its juiciness and pleasant sweet taste.

Cooking time: 24 hours

Servings – 3 l.

Ingredients:

White cabbage – 3 kg.
Carrots – 3 pcs.
Salt – 1 tbsp.
Sugar – 3 tbsp..
Spices - to taste.
Vinegar 9% – 150 ml.

Cooking process:

1. Cut the washed and prepared cabbage into thin strips. We do the same with carrots. For convenience, you can use a grater.

2. Grind vegetables with salt, sugar and spices to taste. We do this for about 5 minutes until the juice releases abundantly.

3. Next, place the product tightly in a clean and dry glass jar. Add vinegar.

4. We rearrange the container with the contents into a plate and leave it in this form for one day. A plate is necessary to prevent excess liquid from dripping onto the table.

5. Done! The next day you can try juicy instant sauerkraut.

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With added apple cider vinegar

Thanks to the addition of natural malic acid, the vegetable will ferment faster. The salad will be ready in a day. It will turn out tasty and healthier.

Ingredients:

apple cider vinegar (6%) - 65 ml;
salt (fine sand) - 25 g;
sugar (fine sand) - 10 g;
carrots - 160 g;
water - 360 ml;
cabbage (good leaves) - 0.7 kg.

Cooking instructions:

Pour granulated sugar and salt into boiling water.
Cool the brine.
Shred the cabbage with a sharp knife or in a food processor.
Add carrot shavings.
Pour the sweet-salty brine into a bowl with chopped vegetables.
Pour in vinegar.
Fill the glass container with the workpiece.
Close the lid and leave for a day.

Calorie content: per 100 g of product - 25 cal.

Which cabbage is best for pickling?

SummerWinter

Cabbage is combined with other vegetables and fruits: carrots, beets, apples. We suggest you try the recipe for cabbage salad with carrots and vinegar.

Juicy and crispy sauerkraut with bell pepper

There is no need to spend several days fermenting cabbage. Try a quick homemade recipe where you can prepare an incredibly tasty and juicy preparation with the addition of bell pepper.

Cooking time: 3 hours

Cooking time: 2 hours

Servings – 1 l.

Ingredients:

White cabbage – 1 kg.
Bell pepper – 0.5 pcs.
Carrots – 1 pc.
Garlic - to taste.
Water – 4 tbsp.
Salt – 2 tbsp.
Sugar – 3 tbsp.
Bay leaf – 2 pcs.
Black peppercorns – 6 pcs.
Ground black pepper – 0.5 tsp.
Vinegar 9% – 100 ml.

Cooking process:

1. Wash the head of cabbage, chop it finely and place the resulting mixture in a large saucepan.

2. We also send finely chopped bell pepper and grated carrots here.

3. Cut the garlic cloves into small pieces. Add to the total mass.

4. Boil water in a saucepan and stir in salt, sugar, two types of pepper and bay leaves. Cook the marinade for 2-3 minutes and remove from the stove.

5. Mix the vegetables in the pan thoroughly and pour in the hot marinade.

6. Place the mixture in a jar, fill it with the bite and leave for two hours. Then you can close the lid.

7. Juicy cabbage with bell pepper is ready for a quick recipe!

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Salted cabbage: with vinegar and sugar added

The appetizer is sweet and sour, slightly spicy. Early fruits, which, as a rule, are not used for fermentation, are also suitable.

Ingredients:

head of cabbage - 2 pcs.;
clean raw water - 1 l;
sugar (regular white) - 220 g;
pepper - to taste;
bay leaf - to taste;
dill (fresh umbrellas) - to taste;
table vinegar - 140 ml;
salt - 65 g.

Cooking instructions:

Shred the cabbage as desired.
Transfer the vegetables to the pan.
Pour boiling water over the mixture and cook for 8 minutes.
Use sterilized jars.
Throw pepper and bay leaf into each container.
Pour the cabbage over the spices to the top and press down firmly.
Mix vinegar, water, granulated sugar and salt. Bring to a boil.
Fill the jars with filling and close.
To get pink cabbage, add a few beet slices to it before boiling the marinade. They are removed before filling the jars (like dill umbrellas).

Calorie content: per 100 g of product - 50 cal.

Quick sauerkraut with garlic at home

Aromatic and slightly spicy sauerkraut is made with the addition of garlic. The finished treat will delight you not only with its bright taste, but also with its quick culinary process. Try it!

Cooking time: 24 hours

Servings – 3 l.

Ingredients:

White cabbage – 3 kg.
Garlic – 1 pc.
Carrots – 1 pc.
Salt – 2 tbsp.
Sugar – 1.5 tbsp.

Cooking process:

1. Select a large head of cabbage and cut it into thin and long strips.

2. We do the same with carrots. For convenience, use a vegetable cutter or a special grater.

3. Remove the garlic from the husk and divide it into cloves. There is no need to cut them.

4. Carefully mix carrots and cabbage with salt and sugar. Next, place the mixture in a clean jar, alternating with garlic cloves. Leave the workpiece for one day in a warm place.

5. The next day, the aromatic sauerkraut can be covered with a nylon lid and stored. Ready!

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Salted vegetable with vinegar: ready for 24 hours

You can use your favorite variety (cauliflower, cauliflower, broccoli). Even hard leaves can be marinated at home.

Ingredients:

black peppercorns - 6 pcs.;
laurel leaves (whole) - 6 pcs.;
salt (coarse grind) - 90 g;
granulated sugar - 230 g;
butter (light, lean) - 0.2 l;
vinegar (6%) - 0.2 l;
water - 1 l;
garlic (large clove) - 1 pc.;
carrots (juicy, medium) - 1 pc.

Cooking instructions:

Cut the vegetable.
Grate the carrots through the large holes.
Lightly crush the garlic with a knife and chop. Combine with carrots.
Distribute the vegetables in the pan in layers.
Prepare the filling: bring the water to a boil, mix with the remaining ingredients and boil again.
Pour this liquid into containers with chopped vegetables.
Place pressure on the cabbage in the form of a jar of water.

Calorie content: per 100 g of product - 35 cal.

Author's note

Agapov Vladislav

The shelf life of this snack is up to 2 weeks.

A simple and delicious recipe for sauerkraut with honey

Juicy sauerkraut with a bright sweetish taste can be prepared with the addition of honey. This colorful snack will delight you with its quick preparation process and long-term storage in jars.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings – 6 l.

Ingredients:

White cabbage – 4 kg.
Carrots – 4 pcs.
Honey – 60 gr.
Salt – 80 gr.

Cooking process:

1. Wash the white cabbage thoroughly and chop finely.

2. Next, peel the carrots, wash them and grate them on a coarse grater.

3. Combine cabbage with carrots and squeeze the products with great force until the juice is released.

4. Divide the vegetables evenly among two three-liter jars.

. Separately, boil 1.5 liters of water in a saucepan. Mix honey and salt in it.

6. Pour hot marinade into jars of cabbage and carrots. Can be covered with lids and stored.

7. Juicy instant sauerkraut will be ready after a few days of storage.

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Classic recipe with vinegar

After just a couple of hours you will enjoy a crispy snack. For this vinegared sauerkraut recipe, use any type of vegetable you like. Even hard sheets of red cabbage product will marinate and become more tender.

Useful video:

Ingredients:

black pepper - a couple of peas;
bay leaf - 2 pcs.;
sugar - 0.2 kg;
salt - (fine sand) - 95 g;
vegetable oil - 0.2 l;
vinegar (6%) - 0.2 l;
water (can be tap water) - 1 l;
garlic cloves - 2 pcs.;
carrots (juicy, medium size) - 1 pc.;
cabbage (favorite variety) - 1 kg.

Cooking instructions:

Chop the washed cabbage.
Coarsely grate the carrots.
Chop the garlic into slices.
Place the vegetable mixture in a saucepan.
Bring water with spices to a boil.
Pour boiling water with spices over the vegetables.
Place the weight on top.
In a few hours the snack will be ready.

Calorie content: per 100 g of product - 19 cal.

Author's note

Agapov Vladislav

Do not use aluminum or plastic containers for pickles. Aluminum will oxidize the product and give it a metallic taste. In plastic, the taste will be less intense.

Cabbage is loved not only by people, but also by insects, which can destroy an entire garden bed. Use vinegar for cabbage pests to avoid this.

How to choose cabbage to pickle in jars

The very first thing you need to start with is choosing the right cabbage for preparing the marinade for the winter.

Firstly, the head of cabbage must be fresh. This means that there should be no rotten areas on it. It should be hard and dense in structure.

Second, make sure there are no damaged areas on the fork.

Both of these points are very important, since damaged and rotten cabbage can begin to ferment, the marinade will deteriorate, and the jars simply will not last until winter.

The third point that you need to pay attention to is the structure of the head of cabbage. Strong, dense cabbage is best pickled. Most often, mid-season and late-ripening varieties of vegetables can boast of this.

ON A NOTE. Many housewives prefer to marinate large forks, as they are much juicier and denser.

Sauerkraut in 15 minutes

Of course, it tastes a little different from the one that takes 3 days to prepare. But in general, after spending a little time, you can get a vitamin product in 15 minutes.

Ingredients:

3 kg cabbage
270 ml oil
220 ml vinegar
210 g sugar
1500 ml water
1 carrot
50 g salt

Sauerkraut recipe in 15 minutes:

Select a dense head with light-colored leaves. Do not take products with a green color, they are very hard and will be difficult to chew. The head of cabbage should be very dense. In this case, the pieces will turn out quite thin.
In a small container, chop the carrots along with the main ingredient, after washing and peeling the vegetables.
Place water on the stove and bring to a boil. Add all ingredients except vinegar. Boil for 3 minutes, pour in vinegar.
Divide the mixture into jars and cover with boiling solution. Leave in a warm place for 2 hours. Cool before serving.

Quick cabbage

Recipe in a jar

Preparation time: 50 min (+3 days).

Number of servings: 18-20.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

There are many options for preparing this dish, but this recipe for instant sauerkraut in a jar is even better because you don’t need to chop the cabbage. You can ferment the product directly in large pieces, you will get a savory and spicy snack for the table. Before putting everything in a jar, you should support the vegetables in an enamel container under pressure (weight). Below are instructions on how to cook cabbage in pieces.

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Ingredients:

carrots – 500 g;
salt – 400 g;
garlic – 4 cloves;
cumin – 2 tsp;
water – 9 l;
cabbage – 10 kg;
capsicum – 2 pcs.;
sugar – 800 g.

Cooking method:

Remove the top leaves and cut out the stalk.
Cut the vegetable into large pieces and place in an enamel bowl.
Mix salt and water and pour over cabbage.
Place the oppression on top for 4 days at room temperature.
Chop garlic, hot pepper, grate carrots, mix with cabbage. Add cumin and place the snack in jars.
Strain the brine remaining in the bowl, bring to a boil, add sugar and pour into jars.
Next, you need to ferment the treat at home for another 3 days, sometimes letting gases in from the jar using a wooden skewer.

With beets

Cooking time: 30-40 minutes (+2 days).

Number of servings: 8-12.

Calorie content of the dish: 22 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is one of the cooking options for this dish. Sour cabbage with beets acquires an unusual taste and attractive appearance. On the festive table, a bright pink appetizer attracts the attention of all guests. Regardless of the variety, you will receive a crispy, tasty treat; sometimes it acts as a preparation for vinaigrette. This quick way to prepare this dish will help preserve all the vitamins and nutrients in the food.

Ingredients:

water – 1.5 l;
beets – 300 g;
cabbage – 1.5 kg;
salt – 2 tbsp. l.;
garlic – 1 clove;
carrots – 300 g;
black peppercorns – 5 pcs.;
bay leaf – 2 pcs.;
sugar – 1.5 tbsp. l.

Cooking method:

Cut the head of cabbage into 4 pieces, each of them into approximately equal squares.
Grate the beets and the carrots themselves through a Korean carrot grater and mix them.
Crush the garlic with a knife and place immediately on the bottom of a 3-liter jar.
Layer cabbage, a mixture of carrots and beets.
Bring water to a boil in a saucepan, add black pepper and salt.
Place the bay leaves in the brine, boil lightly, and cool the contents to 80 degrees.
Pour the brine into a jar and leave it for 2 days at room temperature.

How to prepare cabbage for pickling for the winter under the lids

Once you have decided on the recipe, you need to start preparing the cabbage for marinating. If you don’t have many vegetables, you can marinade at the same time.

Let's assume that you have already selected a high-quality copy. To begin with, remove the top layer of leaves, as well as those that have obvious damage. Then the vegetable is washed in running water.

ON A NOTE. If the cabbage is very large, you can cut it into 4 parts and wash each separately.

Next, separate the stalk. It is not needed for preparing marinade, as it has a denser structure and is bitter. The easiest way to cut it is to first cut the cabbage into 4 pieces.

Now you can cut the cabbage strips. Sometimes you will have to chop into squares, but generally (in 90% of recipes) you need medium straws.

After chopping the cabbage, you need to prepare the remaining ingredients. If you have a recipe with carrots, then they are also thoroughly washed, the back is cut off, peeled, and then grated.

Onions are usually chopped into cubes or strips.

Depending on the recipe, garlic is either added with whole cloves or chopped with a slicer.

How to use pickled cabbage?

Pickled cabbage is, of course, a dish in its own right, but it’s also a wonderful spicy seasoning. Its crispy texture can be used for sandwiches, burgers, Armenian lavash rolls, tacos and pita filling. Just remember to blot/drain off any excess marinade. Toss pickled cabbage with chopped cilantro and green onions and serve with chicken or turkey.

Crispy cabbage is great on hot dogs and goes well with pork.
Mix cabbage with pickles and heat just a little, you will get an excellent side dish for beef.
Another great idea is to add pickled cabbage to chicken salad for a zesty and crunchy topping.

What else can you put in a jar to pickle cabbage for the winter?

Typically, the marinade is prepared from 1-2 liters of water with the addition of classic ingredients, namely salt, vinegar and sugar, but some housewives use additives to enhance the taste. Among the most used and, as a result, popular additional ingredients: allspice, black pepper, bay leaf.

Vegetables used include garlic and onions. But cranberries are rarely used specifically for winter marinade. Usually cranberries are used for sauerkraut.

But the most popular additional component in preparing marinade for the winter, of course, is carrots.

Some housewives add beets.

Beginners often ask about seasonings like a mixture of peppers. In principle, there is no prohibition on the use of such seasoning, but still keep in mind that it quite strongly affects the taste. Experienced housewives replace it with peppercorns. But a mixture of ground peppers and herbs is used in pickling.